Simple Korean Cucumber Salad Recipe

Ingredients

1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
1 Tbs soy sauce (Jin Ganjang)
2 Tbs rice vinegar
1 Tbs sugar
1/2 tsp Korean red chilli powder
1/4 tsp sesame seeds
2 green onions,

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chopped

Instructions

Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
Then, add 1/2 tsp chilli powder and sesame seeds. Mix and taste. Add more chilli powder if you want. Doing it in this order allows you to taste and control the amount of chilli powder based on how spicy you want it.
Add chopped green onions and mix again.
YOU ARE DONE!!
Serve immediately for the most fresh and crunchy cucumber flavour. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Recipe source: kimchimari

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